| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Italian3 |
1 |
servings |
INGREDIENTS
| 4 |
|
Chicken breasts |
| 1 |
|
Onion; quarter |
| 1/2 |
lb |
Mushrooms; slice |
| 1 |
|
6 oz thin spaghetti; cook |
| 2 |
tb |
White wine vinegar |
| 1/2 |
c |
Green onions tops; chop |
| 1/2 |
c |
Mayo |
| 2 |
ts |
Salt |
| 1 |
|
Rib celery; chop |
| 1 |
tb |
Lemon juice |
| 1/4 |
c |
Olive oil |
| 1/8 |
ts |
Cayenne |
| 1/4 |
ts |
Black pepper |
| 1/4 |
ts |
Paprika |
INSTRUCTIONS
In a large pot, simmer chicken in water. Add salt, onion and celery and
cook for 45 minutes. Debone and dice chicken. Sprinkle with lemon juice and
refrigerate for 1 hour. Put spaghetti in a 3-qt bowl. In a small bowl,
combine oil and vinegar and beat well. Pour over spaghetti and toss. Drain
well. Combine chicken, mushrooms, onion tops, celery and mayo. Add
spaghetti, salt, all peppers and toss. Sprinkle with paprika.
Refrigerate for 4 to 6 hours.
NOTE-Can also add some cut-up veggies.
Source: Times-Picayune, NOLA.
Per serving: 3219 Calories (kcal); 165g Total Fat; (46% calories from fat);
270g Protein; 152g Carbohydrate; 742mg Cholesterol; 5054mg Sodium Food
Exchanges: 8 1/2 Grain(Starch); 35 Lean Meat; 4 Vegetable; 0 Fruit;
11 Fat; 0 Other Carbohydrates
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